Ingredients

Instructions

Step 1:

  • 1 – Heat the oil in a pan, add 2 teaspoons of mustard seeds once it’s hot

    • Step 2:

  • 2 – Once they pop, add a teaspoon of fenugreek seeds, the chillies (deseeded and thinly sliced), a handfull of curry leaves and the ginger (grated)

    • Step 3:

  • 3 – In a blender, whizz up the onions (or just slice them up) and add them to the pan. Cook for 5 mins

    • Step 4:

  • 4 – Add 1 teaspoon of chilli powder and 1 of tumeric

    • Step 5:

  • 5 – Blend the tomatoes (or cut them up finley) and add them to the pan

    • Step 6:

  • 6 – Add 2 wineglasses full of water and coconut milk

    • Step 7:

  • 7 – Simmer for 5 mins until it’s about as thick as cream

    • Step 8:

  • 8 – Fry the chicken (cut into strips) with a tablespoon of crushed corriander seeds until lightly coloured

    • Step 9:

  • 9 – Add the chicken to the sauce and simmer for 10 mins

    • Step 10:

  • 10 – Serve with rice or whatever else you fancy

    • Step 11:

  • Step 12:

  • If any is left over, save it and have reheated curry the next day.

    • Step 13:

  • Beautiful with a few bottles of Tiger or Cobra beer!

    • Step 14:

  • Tastes amazing in a sandwich.
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